Description
A creamy and comforting chicken gnocchi soup that’s quick and easy to make, perfect for a weeknight meal.
Ingredients
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 8 cups chicken broth
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- 1 (16 ounce) package potato gnocchi
- 1 cup heavy cream
- 1/2 cup chopped fresh parsley
Instructions
- Heat olive oil in a large pot or Dutch oven over medium-high heat. Add chicken pieces and cook until browned on all sides. Remove chicken from the pot and set aside.
- Add onion, carrots, and celery to the pot. Cook until softened, about 5-7 minutes.
- Stir in garlic and cook for 1 minute more until fragrant.
- Pour in chicken broth and bring to a boil. Add thyme, rosemary, pepper, and salt. Return the chicken to the pot.
- Add gnocchi and cook according to package directions, usually about 3-5 minutes, until they float to the surface.
- Stir in heavy cream and parsley. Heat through, but do not boil.
- Serve hot.
Notes
- For a thicker soup, you can use less broth or add a cornstarch slurry (2 tablespoons cornstarch mixed with 2 tablespoons cold water) at the end.
- Feel free to add other vegetables like spinach or peas.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American